Name: Moroccan-Spiced Rack of Lamb
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Chopped fresh mint - ¼ cup; Olive oil - 2 tablespoons; Chopped fresh parsley - 2 tablespoons; Ground ginger - 1 ½ teaspoons; Ground allspice - ½ teaspoon; Ground cinnamon - ½ teaspoon; Ground black pepper - ½ teaspoon; Ground paprika - ½ teaspoon; Ground coriander - ½ teaspoon; Salt - ½ teaspoon; Cayenne pepper, or to taste - 1 pinch; Ground cloves, or to taste - 1 pinch; Lamb, domestic, rib, separable lean and fat, trimmed to 1/8" fat, choice, raw - 1 (8 bone) rack

Ingredients for - Moroccan-Spiced Rack of Lamb

1. Chopped fresh mint ¼ cup

2. Olive oil 2 tablespoons

3. Chopped fresh parsley 2 tablespoons

4. Ground ginger 1 ½ teaspoons

5. Ground allspice ½ teaspoon

6. Ground cinnamon ½ teaspoon

7. Ground black pepper ½ teaspoon

8. Ground paprika ½ teaspoon

9. Ground coriander ½ teaspoon

10. Salt ½ teaspoon

11. Cayenne pepper, or to taste 1 pinch

12. Ground cloves, or to taste 1 pinch

13. Lamb, domestic, rib, separable lean and fat, trimmed to 1/8" fat, choice, raw 1 (8 bone) rack

How to cook deliciously - Moroccan-Spiced Rack of Lamb

1 . Stage

Combine mint, olive oil, parsley, ginger, allspice, cinnamon, pepper, paprika, coriander, salt, cayenne, and cloves in a small bowl until paste-like.

2 . Stage

Place rack into a large glass or ceramic dish; rub herb paste all over the meat. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes.

3 . Stage

Preheat the oven to 425 degrees F (220 degrees C).

4 . Stage

Remove rack from the refrigerator and place in a heavy, oven-proof skillet with the meat side facing up.

5 . Stage

Roast in the preheated oven until an instant-read thermometer inserted into the center reads 125 degrees F (51 degrees C) for rare or 130 degrees F (54 degrees C) for medium-rare, 20 to 25 minutes.

6 . Stage

Remove from the oven and cover loosely with aluminum foil. Let stand for 5 to 10 minutes.

7 . Stage

To serve, carve by cutting down between the ribs.